Olive oil espresso choc chip cookies

Recipe from: 26 September 2016
recipes, food24, choc chip cookie, olive oil

Ingredients 11
Servings 36
Time 15 min

Ingredients

  • 170
    g
    butter, melted
  • 55
    g
    extra virgin olive oil
  • 2
    large eggs
  • 275
    g
    brown sugar
  • 75
    g
    caster sugar
  • 2
    tsp
    vanilla extract
  • 1
    tsp
    salt
  • 335
    g
    plain flour
  • 2
    tsp
    instant espresso powder
  • 1
    tsp
    baking powder
  • 300
    g
    dark chocolate chips/chopped dark chocolate (or a mix of dark and milk chocolate)
 

Method

20 min
 
Preheat oven to 180°C.

Line a large baking sheet with baking paper.

Combine the melted butter, olive oil, egg, sugars, vanilla extract and salt in a bowl.

In a separate bowl, mix together the flour, espresso powder and baking powder.

Fold the flour mixture into the wet ingredients until just combined.

Fold in chopped chocolate.

Use a small ice-cream scoop to scoop balls of dough and give each ball a quick roll between your hands and place on the lined baking sheet, keeping around 3cm or so between each cookie as they spread.

Slightly flatten each dough ball with your fingers and bake for 12-15 minutes or until a light golden brown.

Allow to cool on the tray for 5 minutes before placing on a wire rack to cool completely.

Reprinted with the permission of Heinstirred. To see more click here.

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Read more on: olive oil  |  food24  |  recipes
 

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